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Creamy Pumpkin Cheesecake Bars with Graham Crust: Best Easy Fall Dessert

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These creamy pumpkin cheesecake bars with graham crust are the perfect fall dessert—rich, velvety, and balanced with a tangy cream cheese layer. Easy to make and sure to impress at any gathering.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 full sheets)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar (for crust)
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin puree (100% pure, not pumpkin pie filling)
  • 8 ounces cream cheese, softened (for pumpkin layer)
  • 1/2 cup granulated sugar (for pumpkin layer)
  • 2 large eggs, room temperature (for pumpkin layer)
  • 1 teaspoon vanilla extract (for pumpkin layer)
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 8 ounces cream cheese, softened (for cream cheese topping)
  • 1/4 cup granulated sugar (for cream cheese topping)
  • 1 large egg, room temperature (for cream cheese topping)
  • 1/2 teaspoon vanilla extract (for cream cheese topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with non-stick spray.
  2. Make the graham crust: In a food processor, pulse graham cracker crumbs until fine. Transfer to a bowl and mix with 1/4 cup sugar and 1/4 teaspoon salt. Pour in melted butter and stir until moistened like wet sand. Press firmly into the prepared pan using the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool slightly.
  3. Make the pumpkin layer: In a large bowl, beat 8 ounces softened cream cheese with 1/2 cup sugar until smooth and fluffy (about 2 minutes). Add pumpkin puree, 2 eggs, 1 teaspoon vanilla, pumpkin pie spice, and cinnamon. Beat on low just until combined. Do not overmix.
  4. Make the cream cheese topping: In a separate bowl, beat remaining 8 ounces cream cheese with 1/4 cup sugar until smooth. Add 1 egg and 1/2 teaspoon vanilla, beat on low just until combined.
  5. Pour the pumpkin mixture over the pre-baked crust and spread evenly. Dollop the cream cheese mixture on top in 6-8 spoonfuls. Gently swirl with a butter knife or toothpick—just a few figure-eight motions to create ribbons.
  6. Bake for 30-35 minutes until edges are set and center jiggles slightly. If top browns too quickly, tent with foil for last 10 minutes. Cool completely on a wire rack (about 1 hour), then refrigerate for at least 4 hours or overnight.
  7. Lift bars out using parchment handles. Slice into 16 squares with a sharp knife, wiping clean between cuts. Serve cold or at room temperature.

Notes

Room temperature ingredients are essential for a smooth batter. Do not overmix to avoid cracks. Chill for at least 4 hours for clean slices. For gluten-free, use gluten-free graham crackers. For dairy-free, use dairy-free cream cheese and butter. Bars can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, graham crust, fall dessert, easy pumpkin dessert, cream cheese bars

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